Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Air Fryer
Appetizers
Articles
Asian
Back2Basics
Beans & Legumes
Blogging
Breads & Muffins
Breakfast
Breakfast
Casserole
Challenge
Desserts
Dips, Sauces, & Gravy
Featured
Holiday Recipes
Instant Pot
Italian
Mary's Mini
Meat Substitutes
Memes
Mexican Food
Most Popular Recipes
News
Pasta & Rice
Podcast
Potato Dishes
Recipes
Salads & Such
Sandwich Central
Smoking, Grilling, & BBQ
Soups & Stews
Soy Curls
Stir Frys
Summer Picnic Recipes
Veggies Galore
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Brand New Vegan

Vegan Recipes You Love

  • start here
  • recipes
    • text list
  • articles
    • podcast
    • YouTube
  • faq
  • shop
    • my cookbooks
  • bnv library
  • contact me

Vegan Corn Butter

May 23, 2017 By Chuck Underwood 77 Comments

What was your ONE item that was SO hard for you to give up?  Cheese?  Well….. for me it was BUTTER.  Vegan butter of course, otherwise known as margarine, or simply put….. a big rectangular stick of FAT.

But THIS!  This VEGAN CORN BUTTER….. Folks, this is a GAME CHANGER!!!

vegan corn butter

Ok – so obviously it’s NOT butter, it’s corn.

But it looks like butter.
And it spreads like butter.
And it’s creamy like butter.
And with just a few spices…..it almost tastes like butter.

Well…. not exactly like butter, but GOOD nonetheless, and if it satisfies a CRAVING for something to spread on that biscuit or roll?

And it’s completely fat-free?

Winner, winner, vegan dinner!

I wish I could take credit for this ingenious recipe but I can’t.  So special thanks to Mary McDougall for posting her original recipe back in the October 2006 McDougall Newsletter.  Her original recipe calls for Corn Meal, so I also want to thank Vicki over at 100% Pure McDougall for the suggestion to use whole corn.

The recipe is super simple, super fast, and it tastes really good.

And believe me, my wife absolutely HATES corn…but she loves this recipe, so even if you’re not a huge corn fan, I really think you’re going to like this recipe too.

 

Vegan Corn Butter

vegan corn butter

Vegan Corn Butter | Brand New Vegan

 

I used (2) 15oz cans of Del Monte Sweet Corn – No Salt Added.   Drain all the liquid from the cans and then plop the corn directly into your blender.  Add 1 Tbs water, 1 Tbs Lemon Juice, 1/2 tsp salt, and 1/4 tsp garlic powder.

UPDATE:  SO many people have suggested using FROZEN corn, I said I would update the recipe.  SO ….if you want to go the FROZEN route, use one 16oz bag of Frozen Corn (thawed) instead of the canned.  You may need to add another tablespoon of water (or two) in order to blend it.  

Blend on high until smooth and creamy.

Scape corn into a small pan and simmer on low heat until it’s bubbly and it slightly thickens. Now, find something to spread it on and go to town, because it’s CORN, not fat.

How’s that for easy?

Feel free to adjust the seasoning to your own personal taste.  I’ve also been told that it DOES taste good on corn on the cob too, plus it allows whatever spices you like to use to stick to the corn.

GAME CHANGER…..what did I tell you?

Enjoy!

brandnewvegan

 

 

 

4.57 from 16 votes
vegan corn butter
Print
Vegan Corn Butter
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Vegan Corn Butter changes EVERYTHING! Same creamy texture as butter, but without any of the fat! Perfect for that morning toast or muffin.

Course: Condiment
Cuisine: American
Author: Chuck Underwood
Ingredients
  • 2 cans Sweet Corn, no salt added 15oz
  • OR...16 oz bag Frozen Corn (thawed)
  • 1-2 Tbs Water
  • 1 Tbs Lemon Juice
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • OR..1-2 cloves Freshly Minced Garlic (for garlic butter)
Instructions
  1. Drain liquid from cans of corn and add the drained corn directly to your blender.   If using frozen, add the thawed bag of corn instead.  

  2. Add remaining ingredients and blend until smooth and creamy.  If using frozen you may need to add an additional tablespoon of water.   For more of a 'garlic butter' taste, add 1-2 cloves of freshly minced garlic instead of the powder.

  3. Scrape into pan and simmer on low heat until slightly thickened.

This Vegan Corn Butter changes EVERYTHING! Same creamy texture as butter, but without any of the fat! Perfect for that morning toast or muffin.

 

Love My Recipes? Join my Private BNV Club!
8396shares

Filed Under: Back2Basics, Dips, Sauces, & Gravy, Featured, Holiday Recipes, Recipes

Previous Post: « Vegan Potato Salad
Next Post: Oil-Free Vegan Pasta Salad »

Reader Interactions

Comments

  1. david h

    May 23, 2017 at 11:35 am

    So how long do you think it will keep for in the refrigerator?

    Reply
    • Chuck Underwood

      May 23, 2017 at 11:38 am

      Don’t know….. I’d say no more than a week for sure….

      Reply
      • david h

        May 23, 2017 at 12:02 pm

        One week is my guess too, but being cooked it is probably safe until it starts growing a beard like jam or jelly.

        Reply
  2. Melanie

    May 23, 2017 at 11:40 am

    Looks great! I”ll have to give it a go tonight. I have Mary’s cornmeal recipe on my to do list – I’ll try yours first!

    Reply
    • Chuck Underwood

      May 23, 2017 at 2:53 pm

      I’m interested in the comparison. Please let me know which one you like better!

      Reply
      • Ann Blanchard

        June 18, 2017 at 5:52 pm

        I made the cornmeal version months ago and threw it out. Blecccch! I just made your version using frozen corn. Put it into my Vitamix until it was powdered, then put it in a pan and cooked it for a bit. Added maple syrup to half and will add garlic powder to the other half. Just ate some of the sweet version on raisin toast. It’s wonderful! So sweet and tasty. Thanks, Chuck!

        Reply
        • Scottie Marie

          March 28, 2019 at 4:07 pm

          I love this corn butter so yummy! And thank you for the great idea about putting it on rainsin toast! I’ve been eating mine dry lol😍

          Reply
  3. Barbara Spencer Frohne

    May 23, 2017 at 2:12 pm

    Has anyone tried it with frozen corn instead of canned corn?

    Reply
    • Chuck Underwood

      May 23, 2017 at 2:52 pm

      I’m sure frozen corn would work just fine – just make sure it’s thawed, and you may need to add more water to get a smooth consistency…… If you do …any excess water will simply evaporate as you simmer it.

      Reply
      • Geoffrey Levens

        May 26, 2017 at 7:15 am

        See my post above–I did not cook frozen corn before and in my haste “forgot” to simmer after blending. I love the flavor and the creamy texture both

        Reply
    • Elizabeth Knight

      May 24, 2017 at 10:29 am

      made it just now with one bag of frozen corn and it worked great. cooked the corn first for about 10 min on the stovetop, then vitamixed all and cooked in a pan for only about 5 min. the texture is great, but the taste is not butter – don’t expect butter – expect a luscious, rich creamy spread! I had to try it on toast even though it’s’ the middle of the afternoon and it really satisfies that need for a tasty creamy spread. I’m going to try it on toast with marmalade next!

      Reply
    • Geoffrey Levens

      May 26, 2017 at 7:13 am

      I just did same without cooking it at all. I figured the bag was 10 oz so I cut the other ingredients by 1/3. Turned out to need a lot more water but otherwise quite wonderful. (I just added water a little at a time until it blended smoothly)

      Reply
    • Trish

      January 8, 2018 at 1:15 pm

      I just made it with frozen corn. I haven’t tried it any other way so I don’t have anything to compare it with. It is a bit on the sweet side, so not really like butter for me. I’m going to add garlic to half and see how I like that.

      Is it supposed to get thick after cooking? It’s sort of like apple sauce consistency.

      Reply
  4. Geoffrey Levens

    May 26, 2017 at 7:11 am

    I would not say this is a direct match for butter but it is excellent! Just made some using frozen corn and eating it on slice of toast. I am well pleased; both flavor and texture are wonderful.

    Reply
  5. Geoffrey Levens

    May 29, 2017 at 3:38 am

    I liked this so much, and since you had not gotten around to it, I linked it in a post on Dr McDougall’s site. Seems to be a hit! 🙂

    Reply
  6. Sheri

    May 29, 2017 at 4:28 am

    This is great! Thank you, Chuck!

    Reply
  7. CruznV

    May 30, 2017 at 10:18 am

    I miss butter, But I can’t tolerate it since having my Gallbladder removed. But this might satisfy my craving, I’m going to add a little butter flavouring too.. 🙂

    Reply
    • patcee14

      September 13, 2017 at 11:18 am

      That’s odd. I couldn’t tolerate it before my gall bladder was removed, but could after!

      Reply
      • Beverly

        January 28, 2020 at 10:40 am

        She said after her gallbladder was removed.. 😊

        Reply
  8. Jacqui P

    June 25, 2017 at 9:55 am

    Great idea, Chuck! Frozen corn tastes sweeter to me than canned. Definitely a game changer!

    Reply
  9. ska4me

    June 25, 2017 at 6:38 pm

    Being that it’s summer, is it possible to make this with fresh corn?

    Reply
    • Chuck Underwood

      June 25, 2017 at 7:40 pm

      Yes, although I have in idea how many ears it would take to equal 2 cans or a frozen bag of corn. You may have to experiment some.

      Reply
      • ska4me

        June 26, 2017 at 10:23 am

        I have sites I refer to for equivalents between fresh/frozen/canned, but I just wondered if your use of frozen and canned was due to texture. Thank you!

        Reply
        • Midge

          August 19, 2020 at 4:48 pm

          Care to share the site for equivalents of fresh/frozen/canned?

          Reply
      • Purvi Shah

        August 15, 2019 at 12:59 pm

        When using fresh corn on the cob, do I need to cook it first? Ty!

        Reply
        • Chuck Underwood

          August 16, 2019 at 8:54 am

          Yes – I would soften it first for sure

          Reply
  10. Jessica Sorenson

    June 26, 2017 at 12:49 pm

    It’s not butter, but it’s good. I’ll make it again.

    Reply
  11. Marie La Rue

    July 13, 2017 at 8:21 am

    Is there any butter flavors you can add to this out there?

    Reply
    • Hannah Skiles

      November 23, 2017 at 8:04 am

      I made a version of this that had lecithin added. The texture and flavor were buttery.

      Reply
  12. mothersson2002

    July 23, 2017 at 4:22 pm

    Could fresh from the garden corn be used? And if so, Do you have an is how much would be equivlent?

    Reply
  13. Michelle Feller

    August 1, 2017 at 1:09 pm

    I understand that if I want garlic butter I need to add the fresh minced garlic. But for regular corn butter do I add the garlic powder in the recipe?

    Reply
  14. Pat Stalcup

    September 10, 2017 at 3:43 pm

    I love corn so much, I often steam off 4 or 5 ears of corn and snack on it plain. I can’t wait to try the corn butter, I also make a corn gravy once in a while.

    Reply
    • Deitra Jones

      November 22, 2017 at 5:09 pm

      Pat, you can’t just drop ‘corn gravy’ without telling the rest of us how to make it, lol! 😉

      Reply
      • Pat Stalcup

        November 22, 2017 at 6:25 pm

        Sorry about that lol.. it’s basically just the water stock from boiling ears of corn that I have reduced to about 1 1/2 cups or so of liquids (I usually make a huge pot of corn so there is lots of corn flavor) then I cut the corn off the cobs of two ears of corn with a sharp knife only cutting about halfway through the corn kernels, then I go back and scrape off the rest so the corn pieces are all small, and I get the extra juices from the cobs too. Then I Let simmer a few minutes and add corn starch until I get a desired consistency. I quite like it. I got the idea from when I was a kid I loved mixing creamed corn in my mashed potatoes. This is very similar in taste to cream style corn. Hope you enjoy it 🙂

        Reply
      • Pat Stalcup

        November 22, 2017 at 7:21 pm

        Now I’m imagining a meal consisting of: mashed potatoes and corn gravy, corn on the cob, and biscuits with corn butter! OH, MY! lol

        Reply
        • Brent

          January 4, 2018 at 10:01 am

          my thoughts exactly.
          grits + cornbutter
          cornbread + cornbutter
          corn is either the base, or the topping for everything … or both.
          Makes for a corny meal. But it seems like it deserves a taste test at least.

          Reply
        • Sadie

          May 26, 2019 at 6:16 pm

          A Mary’s Mimi using corn as the starch!

          Reply
  15. Mike Passeri

    November 23, 2017 at 7:27 am

    I drizzle in a little EV olive oil while blending. Makes it smoother and creamier. Was a big hit with the Veggies in my family.

    Reply
  16. Vicki

    December 19, 2017 at 1:28 pm

    I wonder how the addition of a sprinkle of Butter Buds would work with this recipe?

    Reply
  17. Dot

    February 18, 2018 at 10:38 am

    Try adding a dash of apple cider vinegar and small amount of nutritional yeast…….. I found this excellent when making ”butter” with olive oil and coconut oil – dash of turmeric gives a yellow color.

    Reply
  18. Dee

    February 19, 2018 at 5:03 pm

    Hope to try the recipe tomorrow after i purchase the corn and lemon. Just wanted to say that eating corn on the cob raw without cooking, or adding butter or salt is sooo delicious! I never heard of doing that until i was 59 years old. Now 64 and loving it as a new oil-free vegan!

    Reply
  19. Jodi

    June 13, 2018 at 2:04 am

    Any idea of the nutritional content ?

    Reply
    • MarthaLA

      December 23, 2019 at 5:35 pm

      check the nutrition facts label on can or bag. You’re adding only a little lemon, water and garlic, all good things, but so little that it hardly changes the nutrition (mostly the garlic).

      Reply
  20. Tammi

    June 21, 2018 at 7:49 am

    Hi – can the finished corn butter be frozen?

    Reply
    • Chuck Underwood

      June 21, 2018 at 9:42 am

      Yes

      Reply
  21. Polly

    August 18, 2018 at 9:54 am

    Just wondering if anyone has tried this on popcorn?

    Reply
    • MarthaLA

      December 23, 2019 at 5:38 pm

      Prolly make for somewhat soggy popcorn due to its water-lemon juice content..

      Reply
  22. Lisa Silver

    October 26, 2018 at 7:03 am

    Add cinnamon and a touch of Stevia instead of garlic and BAM…goes great on oatmeal muffins!

    Reply
  23. Lonna

    December 8, 2018 at 8:23 am

    Vitamix came yesterday and this will be in its maiden voyage!

    Reply
  24. Vanessa

    December 8, 2018 at 10:43 am

    YUMMY!!!!! Definitely hits the spot!

    Reply
  25. Lee Rhodes

    December 22, 2018 at 10:59 am

    Game changer for bread…and potato slices/wedges/baked etc! finally made it and word is awesome!!! my husband is so averse to corn in dishes (except on the cob) says “too sweet’ i was nervous to make….but i made as written with adding onion powder and fresh cilantro….love all BNV recipes i’ve tried so far…carrot dogs for sure too….OH..carrot dogs with corn butter??? thanks Chuck!

    Reply
    • Paula Vicker

      August 11, 2019 at 11:45 am

      I just made this and think it’s good. So good in fact I’m eating as a dip for veggies. Added nutritional yeast and some sricha…yum! Thanks Chuck!

      Reply
  26. Carol D. Hunt

    March 10, 2019 at 8:11 pm

    I made it yesterday with WFM organic non-GMO frozen corn. It turned out great. Will try it with nutritional yeast next and then maple syrup… I might try adding herbs de Provence next. So many possibilities.

    Reply
  27. Deb VeVe Miller

    March 13, 2019 at 5:43 pm

    I just made this using white hominy and it turned out really well! I mixed hominy, garlic powder, lemon juice and nutritional yeast. Yum! I didn’t have canned or frozen corn on hand, but I look forward to trying those next! Thanks for a wonderfully creative idea.

    Reply
    • Laura

      January 15, 2020 at 9:45 am

      Great Which did u like better?

      Reply
  28. Scottie Marie

    March 28, 2019 at 4:10 pm

    I love this recipe! Thank you Chuck!

    Reply
  29. RENE

    August 6, 2019 at 3:44 am

    I tried this mostly to try and get my husband off plant based spreads (almond/avocado oil). He hated it. He said there is no way he could eat that every day I’m surprised so many people like it but I will not be making it again.

    Reply
  30. Natasha

    August 21, 2019 at 10:10 am

    Really tasty and easy recipe! I used canned no salt corn. It’s been so long since I’ve had butter, so I’m not comparing it to that. It’s a nice creamy, slightly sweet spread. I’m eating it on my corn Mary’s Mini. Thanks for the great recipe.

    Reply
  31. Laura J

    September 21, 2019 at 5:34 pm

    Your recipe looks fantastic – I really love your stuff Unfortunately, I’m allergic to corn, but just so folks know this works with millet put through the Vita Mix too. Just add a bit more water until it’s a consistency you like.

    Reply
    • Amelia

      April 17, 2020 at 6:55 am

      Laura, would you mind telling me how you cook your millet? I tried cooking it for the first time and the recipes both said 2 cups of water to one cup of millet, but it was way too grainy and dry. I actually tried putting it in the vitamix and that made it creamy, but it was still off. Curious if you use a different water ratio and if you toast the millet first and just generally how you make it.

      Reply
  32. Myriam

    October 3, 2019 at 6:39 am

    I just got an idea for sauce hollandaise…

    Reply
  33. Katharina

    December 28, 2019 at 2:21 pm

    I was wondering if anyone has tried adding a few cashews to help thicken it and make it a touch less sweet?

    Reply
  34. Rose

    January 19, 2020 at 8:55 am

    I found it much too sweet unfortunately

    Reply
  35. Tessa

    February 21, 2020 at 4:19 pm

    Delicious! Thank you for this quick and easy butter recipe. I’ve been whole food plant based for around a year now and I missed butter – at least I thought I did, until I tried some and felt sick! Yuk.
    But I’ve missed spreading something like butter on my toast/bun/flat bread etc.
    Your recipe was so quick and easy and I only tweaked it a little.
    I used
    ..16 oz bag Frozen Corn (thawed)
    2 Tbs Water
    1 Tbs Lemon Juice
    1/2 tsp Salt
    1/4 tsp Garlic Powder
    1 Tbs Nutritional yeast

    Yum

    Reply
    • Tessa

      February 21, 2020 at 4:22 pm

      P.s. and it was savoury, not sweet 👍💖

      Reply
  36. Lea

    April 2, 2020 at 9:15 am

    Just now trying your recipe, sounds perfect. I am wondering though, would it work with the oil since I don’t do oil.

    Reply
  37. Dianna

    May 2, 2020 at 9:11 am

    This is really tasty on a spoon!! I really enjoyed this !! It’s a good balance between savory and sweet. I was looking for something to put on my toast and this is great! It’s not butter, but since I am striving to live oil free: it’s a great alternative to fruit spreads when you are looking for something with richness and moisture to it to put on your morning toast or on a hunk of good bread with a bowl of soup. I did not use the garlic or onion since I was looking for something with a neutral taste. I used frozen corn, measuring out 3 cups of it and heating a bit in the microwave before blending. I did not need to use more than the 2 TBS of water in the recipe. I simmered it 8 minutes, and had to stir pretty often to keep from sticking, and it thickened nicely to a spread consistency. I will be using this up over the next few days.

    Reply
  38. Jodi

    June 7, 2020 at 12:29 pm

    Made it with frozen corn. Coked after like directions. Did not cook before. It tastes great. I love it. Simple easy and great on warm bread.

    Reply
  39. Linda W

    August 4, 2020 at 12:00 am

    This looks so good, I bought some fresh corn and ate it. It was wonderful, especially since it is in season now. Next, Ill have to try making corn butter.

    Reply
  40. Shirley

    August 10, 2020 at 6:54 am

    Please clarify in your bog that this recipe is not fat free. Corn does contain fat. This recipe is low fat for sure and delicious but roughly a serving is going to have a gram of fat.

    Reply
  41. Cindy C

    September 20, 2020 at 9:46 pm

    We came home from a trip and found that one variety of corn in our garden got a little over mature, losing it’s supersweet taste and becoming starchy. I just finished making this recipe with some of that fresh corn and it turned out amazing! At least it is when it is hot! I’m hoping it tastes just as good when it’s cold. I assume it is eaten cold, true?

    Reply
    • Chuck Underwood

      September 21, 2020 at 12:02 pm

      I like it either way

      Reply
  42. Denee Rae

    December 10, 2020 at 12:22 pm

    Just checking, this uses the whole corn kernel and not just the milk/juice strained from pulverized corn, yes? Because I saw a recipe that used strained corn juice to reduce to a butter equivalent but I really don’t want to waste the actual corn if I don’t have to.

    Reply
    • Chuck Underwood

      December 11, 2020 at 7:19 am

      Yes – the whole kernel.

      Reply
  43. Eve

    January 16, 2021 at 9:05 am

    I did not simmer/cook, EXCELLENT Flavor & feel. Just made sweet potatoes chunks on instant pot, will top with black beans, salsa, cilantro and THIS …. YUMMMMM.

    Reply
  44. Amal

    January 27, 2021 at 7:29 am

    Does it have a strong corn taste?

    Reply
  45. Corinne

    March 22, 2021 at 8:02 am

    Holy *insert expletive here* this was amazing! I’ve been WFPB for a few months now and just assumed butter was something I would go without, but this was a game changer! I feel like I eat way too much fat because I love creamy sauces made from things like cashews or avocado, but this is perfect because it adds that same creamy consistency without the fat. It was so yummy, I shameless licked my blender clean🤣 I didn’t even bother hearing it up because I’m lazy, but it doesn’t seem like you need to! I plan on using this as a sauce for literally any veggie😊

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recipe Key

    brand new vegan

    Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

    About Brand New Vegan

    Brand New Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Support BNV on Patreon!
    Privacy Policy · Terms · Medical Disclaimer· Recipe List

    Copyright © 2021
    Brand New Vegan, LLC
    All Rights Reserved